Mango Habanero Preserve Chicken

Today is an exciting day around here as it is the first monthly installment of the Foodie Mamas! We’re a group of five moms who blog and every month we will be sharing one themed recipe for you all! This month’s theme …. drum roll please…. Mangoes!

Since a couple of the other moms decided to go the sweet route with the mango theme, I thought I would round things out and go savory! This dish combines fresh, ripe mangoes with the heat of habaneros and sweet honey to make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, it will definitely impress and your and your fellow eaters will feel like you’re on a tropical getaway!

Let’s just dive right in!

Add salt and pepper to the chicken thighs. Roast at 400 degrees for 25 minutes or until golden brown and just cooked through. Alternately, if you want to make this for a quick weeknight meal, make the glaze ahead of time and use my Crispy Slow Cooker Chicken recipe to make the chicken thighs. About 30 minutes before serving pour the glaze on and let it continue to cook.
To make the glaze add the rest of the ingredients ingredients (from the mangoes down) into the saucepan.
Cook on low for 15 minutes or until water has evaporated and the mangoes are soft. Remove the habanero and using a potato masher or whisk, mash the softened mixture.
Raise the oven temperature to 425 degrees.
Coat the chicken in the sauce and put back in the oven for 5-7 minutes.
Serve with Brown Rice and Garlicky Ginger Carrots.

MY OTHER RECIPES

5 from 6 votes

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Mango Habanero Glazed Chicken

Fresh, ripe mangoes married with the heat of habaneros and sweet honey make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, this dish will impress!

Course
Main Dish

Cuisine
Caribbean

Prep Time10minutes

Cook Time30minutes

Total Time40minutes

AuthorDinner, then Dessert

Ingredients

8chicken thighs, bone in (skin on or off is fine)

salt and pepper to taste

2large, ripe mangoes

1habanero pepper destemmed, deseeded and deveined

1/4cuphoney

1/2cupapple cider vinegar

1cupwater

Perfect Brown Rice, Every Time

Garlicky Ginger Carrots

Instructions

Add salt and pepper to the chicken thighs.

Roast at 400 degrees for 25 minutes or until golden brown and just cooked through.

To make the glaze add the rest of the ingredients ingredients (from the mangoes down) into the saucepan.

Cook on low for 15 minutes or until water has evaporated and the mangoes are soft. Remove the habanero and using a potato masher or whisk, mash the softened mixture.

Raise the oven temperature to 425 degrees.

Coat the chicken in the sauce and put back in the oven for 5-7 minutes.

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Thanks! It was overwhelming. I really didn’t think it would bring out so many emotions, but wanting to fix something so badly and all you can do is wait an indefinite amount of time make my brain hurt. So glad to be back!

I made this last week and wrote a review about it on my website. I really like this recipe although there wasn’t much heat to it. I think using a food processor for the mango and including the habaneros would’ve fixed this issue. It was a nice sweet and sour alternative. I will definitely be making this again.